Comparison of Fatty Acid Composition of Red Grape Seeds (Vitis vinifera L. cvs. Öküzgözü and Boğazkere)

Abstract

This study was planned to determine the quality criteria of the core oils of Öküzgözü and Boğazkere grape varieties grown in the Elazig region, and to compare them in terms of oil amount and fatty acid levels. Grape seeds are rich in unsaturated fatty acids and phenolic content. Therefore, the iruse is increasing, especially in obtaining cook in goil. This study was carried out on Öküzgözü and Boğazkere, two black grapes grown locally. These two grape varieties are generally used as wine grapes. The interest in the evaluation of grape beans, which are by-products of wine production, has been increasing recently. Amounts of defined fatty acids vary according to grape varieties. In the differences between the groups, p<0.05, p<0.01 and p<0.001 values were used. As a result of our analysis; When the amounts of myristic acid (0.36±0.02), Palmitic acid (20.45±0.67) and Palmitoleic acid (5.80±0.10) are compared, the seeds of Boğazkere grapes have higher rates than the seeds of Öküzgözü grapes has been identified. Stearic acid (1.15±0.03), Oleicacid (19.40±0.4), Linoleicacid (54.75±0.69), Alpha-Linoleic (0.07±0.02) and Gamma When the amount of linoleic acid (0.24±0.01) was compared, it was found at higher rates in the seeds of Öküzgözü grapes than those of Boğazkere grapes.

Keywords

• Boğazkere
• Fatty acids
• GC-MS
• Grape seed oil
• Öküzgözü

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